Tun Bing Wei Yuan Zu Ju Jiu Wu

Green asparagus wrapped in thinly sliced pork and grilled. Enjoy the juicy flavor of the meat and the crisp texture of the asparagus. Perfect with beer.

A classic Okinawan dish. Stir-fried goya (bitter melon), tofu, eggs, pork, etc. The unique bitterness of goya and the flavor of bonito flakes stimulate the appetite.

Fried 'hanpen' (a fluffy fish cake) with cheese sandwiched inside. Crispy on the outside, with a melty cheese richness on the inside.

A Korean-style dish of kimchi, tteokbokki (Korean rice cakes), and mandu (dumplings) simmered in a sweet and spicy sauce. A spicy and rich flavor.

Fluffy baked potatoes topped with mentaiko mayonnaise. The saltiness of the mentaiko and the richness of the mayonnaise pair well with the potatoes.

A Korean dish of chicken and vegetables stir-fried in a sweet and spicy gochujang-based sauce, mixed with plenty of cheese. The melting cheese mellows the spiciness.

Korean BBQ featuring thick-cut pork belly, grilled to a savory crisp. Typically eaten with kimchi and garlic, allowing you to enjoy the rich flavor of the fat.

Pork and vegetables stir-fried in a spicy chili sauce. Characterized by its stimulating spiciness, it's a flavor that goes well with rice and drinks.

A classic pork kimchi stir-fry topped with cheese. The tanginess and spiciness of kimchi are complemented by the mellowness of cheese, creating a rich flavor.

Pork belly grilled to a savory crisp. Served with plenty of vegetables, allowing you to enjoy the sweet richness of the meat's fat.

Fried squid legs (geso) with a light batter. The squid's umami spreads with each chew, and its chewy texture is a pub classic.

Hokke (Atka Mackerel) opened, dried to concentrate its flavor, and then grilled. The flesh is thick and fatty, with a fluffy texture.

Clams steamed with butter. The umami of the clams and the richness of the butter combine to create a delicious soup.

Large mackerel lightly dried to enhance its flavor, then grilled. It's rich in fat and has a juicy taste that pairs well with sake.

Grilled shishamo with roe. Can be eaten whole from head to tail, characterized by the popping texture of the roe and its savory aroma.

Squid lightly dried to enhance its flavor, then grilled. It has a pleasant chewiness and its sweetness emerges with each bite. Recommended with mayonnaise or shichimi.

A cocktail made by adding pomegranate syrup or juice to beer. It reduces the bitterness of the beer, resulting in a fruity and sweet-sour taste.

A refreshing cocktail (Mojito) with a rum base, mint, and lime. It has a cooling sensation and a light, crisp taste.

A highball made with Suntory Kakubin whiskey and soda. Its dry and refreshing taste pairs well with any dish.

A highball or sour with shiso (perilla) flavor. The unique aroma of shiso is refreshing, offering a Japanese-style light taste.

A highball likely made with Taiwanese cider (Xida). An easy-to-drink beverage with the carbonation's tingle and the sweetness of apple.

Lemon-flavored drink. Choose between a non-alcoholic soda mix or a shochu-based sour (alcoholic).

Kyoho (grape) flavored drink. A sweet and fruity taste. Choose between soda or sour.

A refreshing yuzu citrus-flavored drink. Choose between soda or sour.

A drink combining honey and ginger. The spiciness of ginger and the sweetness of honey create a gentle, comforting taste. Choose between soda or sour.

Plum wine made with a whiskey base. A rich drink with the mellowness of whiskey and barrel aroma, complemented by the sourness of plum.

Fruit liquor made with plenty of yuzu juice. Easy to drink with its refreshing aroma and sweet-sour taste.

Plum wine made with Nanko ume, a premium variety. The extract from the thick plums dissolves, resulting in a rich and mellow sweetness.